Ingredients

The following ingredients have 4 Servings
  • 1 1/2 unsalted sweet cream butter (softened)
  • 1 1/3 Cup sugar
  • 1/2 Cup light brown sugar
  • 2 tsp baking powder
  • 3 large eggs
  • 2/3 Cup sour cream
  • 1 Cup whole milk
  • 1/4 Cup espresso
  • 1/2 Cup unsweetened cocoa powder
  • 3 Cup flour
  • 1 1/2 C semi sweet chocolate chips
  • 3/4 C heavy cream
  • 1 tbsp instant espresso powder
  • 1/4 C chopped walnuts
  • 1/4 C crushed chocolate covered espresso beans
  • extra espresso powder for garnish

Instruction

  • Preheat oven to 350 degrees and spray a bundt pan with baking spray. Set aside.
  • Using a standing mixer, cream the butter, sugar, brown sugar and baking powder until smooth.
  • Beat in the cocoa powder until smooth.
  • Beat in eggs, one at a time until combined after each egg. Beat in the sour cream, milk and espresso until combined and smooth.
  • Gradually beat in the flour ingredients until combined and smooth.
  • Pour the batter into the bundt pan and place into the oven to bake for 55-60 minutes or until a toothpick comes out clean
  • Chocolate Ganache directions:
  • Place the chocolate chips into a medium bowl.
  • Heat the cream and espresso powder in a small sauce pan over medium heat and bring to a boil.
  • Remove from heat and pour over the chocolate chips.
  • Allow to sit for 1 minute before mixing until smooth.
  • Allow to cool slightly before pouring over the cake.
  • Top with the chopped walnuts, crushed chocolate covered espresso beans and espresso powder.